Broccoli cream sauce (with ravioli)

99cent broccoli from the berkeley bowl spoilage bin.
loosely sorta followed this recipe
still housesitting in berkeley. steamed the broccoli in a rice cooker, added carrot slices, mushrooms, red onion we had left over to the pan cooked parts

KIMCHI

Pre-fermenting research:

Steamed Buns!

like your chinese grandmother use to make them

Giving them a go for the olympics dinner party at the house we're sitting in north Berkeley

Research - pre bun making:

two routes:
1. steamed buns stuffed and steamed all together, dim sum like ones
2. steamed little bread "tacos" , momofuku like. where you fill them with whatever after the fact.

we don't have a steamer but read that a rice cooker would do the trick, so that's what we tried.

The dough recipe. pretty much your basic bread dough.

Fillings:
-portobella mushroom (soaked in some soy, salt pepper, sriracha, something else? sauce and pan fried)
-pickled carrots and bean sprouts
-pickled cucumber and jalapeno
-a little sriracha mayo

Olympic night, route 1:

Leftover dough the following day, route 2:

Eggplang Moussaka

We were served this at the Pomo Tierra apple harvest party up in Mendocino county summer '16. Awesome big ol' home cooked meals up there (even being all vegetarian!). So when eggplants and tomatoes were in the 99cent bin at Berkeley Bowl we had to give it a go. Pretty much followed this.

We used spicy italian sausage in the meat sauce.

Pics in reverse order, meat sauce not pictured.